Chicken Pesto Pizza

I made this deliciousness for dinner last night. I made some adjustments to the recipe, so here's what I did...


ingredients
pesto*
whole chicken breast, cooked and shredded
italian-blend shredded cheese (the recipe calls for fontina, but I already had this in the house)
I eliminated the artichoke hearts
pizza crust (I use these crusts from Boboli, because you can freeze them and they don't have to thaw before you put them in the oven to cook!)
optional: garlic clove


directions
1. Preheat the oven to 450 degrees.
2. Slice the garlic clove, and rub it on the pizza crust.
3. Spread the pesto on the crust. Place the pieces of chicken on top of the pesto, and sprinkle the cheese.
4. Bake 8-10 minutes, until the cheese is melted and slightly browned at the edges.


**If I had one in the house yesterday, I probably would have sliced up a tomato to add to this. It was a little dry, but still delicious. :) 


*pesto recipe:
I made pesto a few weeks ago (using the recipe below) and froze portions of it in an ice cube tray. So for this recipe, I popped out a few cubes (I think 5) and set them on  a plate on top of the oven while it was preheating to thaw.


2 c. firmly packed fresh basil leaves
1/3 c. pine nuts
3 tbsp. grated parmesan
2 garlic cloves
1/4 tsp each salt and pepper
1/2 c. extra-virgin olive oil


1. In a food processor, combine all ingredients, except the oil. Pulse until a thick paste forms. Add oil until mixture is well combined.
2. Transfer to an airtight container. Press plastic wrap (I used wax paper) directly onto pesto--to keep basil from browning. Cover with lid; refrigerate up to 4 days or freeze up to 2 months.
(From Woman's Day magazine.)